STRAWBERRY JAM CAKE
When I need a cake for a special occasion, this strawberry jam cake is my go-to recipe. Every year I make it for a cake raffle we have at work for Relay for Life. It has raised a lot of money for a very good cause. -Tammy Urbina, Warner Robins, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.
Nutrition Facts : Calories 706 calories, Fat 28g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 377mg sodium, Carbohydrate 110g carbohydrate (79g sugars, Fiber 1g fiber), Protein 7g protein.
STRAWBERRY JELLY CAKE
This layer cake is affectionately referred to as "Grandma's Cake" by many Southerners. Using jelly as the filling and the frosting is a wonderful way to add fruity flavor to a cake year-round. The jelly seeps into the cake, so there's no need to brush on a simple syrup to keep it moist. This recipe uses cake flour, which has less protein than all-purpose flour and yields a more tender crumb. But it can be prone to clumping. Sift it into the mixing bowl, or use a whisk to aerate it and break up any lumps. "Frost" the sides of the cake with jelly or buttercream, or just let it drip down the sides. When making this cake in the summer, you can top it with sliced fresh strawberries.
Provided by Vallery Lomas
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
- Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
- Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
- Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
- Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
- Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
- Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
- Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
- To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.
STRAWBERRY JELLY ROLL
Steps:
- Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
- In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
- Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
- Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
- Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
- Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
- To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.
STRAWBERRY JAM CAKE
Make and share this Strawberry Jam Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 12
Steps:
- Cream together the butter,sugar and eggs.
- Sift together all dry ingredients.
- Add to mixture,and stir until smooth.
- Add coffee,buttermilk and jam and mix well.
- Bake at 350 for 40 minutes.
STRAWBERRY JELLY ROLL
Delicious strawberry jelly roll.
Provided by Larry Sims
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with aluminum foil. Spray generously with cooking spray.
- Beat eggs in a small bowl with an electric mixer on high speed until very thick and lemon colored, about 5 minutes. Pour into a larger bowl and beat in sugar gradually. Beat in water and vanilla on low speed.
- Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Remove cake from the oven. Immediately loosen cake from the edges of the pan and invert onto a kitchen towel. Carefully remove aluminum foil and trim off any stiff edges if needed.
- Sprinkle generously with powdered sugar and carefully roll the hot cake and towel from the narrow end. Place on a wire rack and cool for at least 30 minutes.
- Beat jelly slightly with a fork to soften.
- Unroll cake and remove towel. Spread jelly over the cake. Roll cake, transfer to a serving platter, and sprinkle with powdered sugar.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 45.3 g, Cholesterol 55.8 mg, Fat 1.6 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 128.4 mg, Sugar 36.8 g
STRAWBERRY JELLO CAKE
This one came from my husbands grandmother. He used to cut her weeds for her and she would make these for him as payment! Very good cake!!!
Provided by robingracejohnson
Categories Dessert
Time 30m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Bake cake according to directions on the box.
- When done poke holes in it and slowly pour strawberry pop over it.
- Combine jello and 1 cup hot water until dissolved; slowly pour over cake.
- Let cake cool completely and soak up all the liquid.
- Meanwhile prepare topping.
- Make box of instant pudding according to directions on box.
- Fold in cool whip.
- When cake is completely cooled top with pudding topping.
- Enjoy!
Nutrition Facts : Calories 273.6, Fat 9.5, SaturatedFat 3.5, Cholesterol 16.1, Sodium 432.1, Carbohydrate 45, Fiber 0.5, Sugar 29, Protein 2.6
STRAWBERRY CAKE WITH JELL-O®
This strawberry cake with Jell-O® recipe has been in my family for 40+ years... don't take any shortcuts and it's sure to be the most delicious, rich cake you will ever make!
Provided by deanna
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
- Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
- While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
- Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 55.1 g, Cholesterol 77.2 mg, Fat 29.6 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 7.6 g, Sodium 292.1 mg, Sugar 44.6 g
STRAWBERRY JELL-O AND ANGEL FOOD CAKE RECIPE BY TASTY
Here's what you need: instant strawberry gelatin dessert mix, strawberries, angel food cake mix, greek yogurt, whipped cream, strawberries, pistachio, chocolate chips
Provided by Sarah LaDue
Yield 5 servings
Number Of Ingredients 8
Steps:
- Mix Jell-O according to package directions. Fill the glasses between ¼ - ⅓ full (depending on how many servings you are making).
- Carefully place chopped strawberries on top of Jell-o and place glasses in the fridge 2-4 hours until completely set.
- While waiting, thinly slice angel food cake. Then, using either a cookie cutter or the top of a teacup, overlap 2 slices of cake and cut out circles that are just slightly smaller than the serving glasses (so that the cake creates a good snug fit).
- Mix together yogurt with ½ - 1 cup (245 ml) whipped cream. Then, place in the fridge until you are ready to assemble trifles.
- Melt Hershey's chocolate chips in a Ziploc bag in the microwave for 30 seconds (knead bag every 10 seconds). Cut off a tiny corner of the bag and draw shapes onto wax paper. Set wax paper in the freezer for 20 minutes to harden.
- When Jell-o glasses are set, remove them from the fridge. Top Jell-o with the cutout cake slices, then top with a good dollop or two of the whipped yogurt mixture.
- Add your garnishes of whole strawberries, chocolate shapes, and chopped pistachios and serve.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 93 grams, Fat 6 grams, Fiber 2 grams, Protein 13 grams, Sugar 68 grams
HEAVENLY STRAWBERRY JELLY ROLL
Make this Heavenly Strawberry Jelly Roll for a sweet treat at your next gathering. This jelly roll will also double as a centerpiece for a special occasion.
Provided by My Food and Family
Categories Home
Time 2h42m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Line 15x10x1-inch pan with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pan. Spread batter to cover bottom of pan. (Pan will be full.) Bake 20 to 22 min. or until top is golden brown and cake springs back when touched lightly in center. Cool in pan 30 min.
- Sift sugar over clean kitchen towel. Invert cake immediately onto towel; remove pan. Carefully peel off parchment. Starting at one long side, roll up cake and towel together. Cool completely. Reserve 1 cup berries; coarsely chop remaining berries.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min. Stir in 1 cup COOL WHIP and chopped berries. Unroll cake; remove towel. Spread berry mixture over cake, leaving 1-inch border around all sides. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap just before serving; place, seam-side down, on platter. Frost with remaining COOL WHIP. Top with reserved berries.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5613 g, Sugar 0 g, Protein 2 g
STRAWBERRY JELLY ROLL
This pretty jelly roll makes a wonderful dessert for summer or any time of year. It gets a head start with a convenient angel food cake mix.-Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Mix cake according to package directions. Spread batter into a greased and waxed paper-lined 15x10x1-in. baking pan. Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert onto a kitchen towel dusted with confectioners; sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Combine strawberries and sugar; set aside. To serve, drain strawberries. Unroll cake; spread with half of the topping. Cover with the berries. Roll up again. Place on a serving plate, seam side down. Spread with remaining topping. Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 55g carbohydrate, Fiber 4g protein.
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STRAWBERRY JELLO CAKE (ONLY 3 INGREDIENTS) - MOMSDISH
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4.8/5 Total Time 40 minsCategory DessertCalories 121 per serving
- Place 6oz of jello mix in a large bowl. Add in one cup of hot boiling water, followed by one cup of cold water.
- Stir everything until all jello mix is melted. Place the mixture into refrigerator and let the jello set lightly.
- To the jello mixture, add in cool whip. Stir to combine everything together until it's evenly mixed together.
- Spray a 9 inch springform pan with cooking oil. Place cool whip mixture. Cut strawberries in halves and place them on edges of the jello cake. Place it in a refrigerator to set, for about 30 minutes.
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